Eggplant Parm Lasagna
This came out even better than we could have imagined! A lighter version of eggplant parm still loaded with cheese and all the layers you look for in lasagna.
- Serves
- 4
Ingredients
- 5 small Italian eggplants or 3 large eggplants, sliced thin lengthwise
- 1/2 an onion, diced fine
- 5 cloves garlic, shaven
- 1/4 cup olive oil + a bit extra
- 1 can whole Italian San Marzano tomatoes, crushed with your hands
- Lots of fresh basil
- Pinch of sugar
- Calabrian chili paste or red pepper flakes, optional
- 1 ball fresh mozzarella
- 1/2 cup ricotta cheese
- 1 tbsp chopped parsley
- Parmigiano Reggiano
- Salt & pepper
- Spaghetti, optional
Preparation
- 1
Start by salting your sliced eggplant liberally and let sit for 10-15 minutes while you prep the veggies
- 2
Pat eggplant dry then cover a sheet pan in a thin layer of olive oil and spread out the eggplant (they should all lie flat) and bake at 400 degrees for 15 minutes or so on each side
- 3
Add 1/4 cup olive oil to a sauce pan and sauté the onions and garlic until softened, added smashed whole san marzano tomatoes and a big stem of basil - let simmer on low while everything else cooks (add your red pepper at this point if you want a little heat)
- 4
Mix ricotta with chopped parsley and basil and set aside
- 5
To finish your sauce remove the basil and add a pinch of sugar, salt and pepper - it should be thick but still watery - 20 minutes on the stove will do the trick
- 6
ASSEMBLE on a small sheet pan: layer sauce, eggplant, mozzarella, basil, parm and more sauce then repeat and finish with dollops of ricotta mixture and olive oil
- 7
Bake at 400 degrees for around 20 minutes until bubbly and golden, broil if you need to! Top with more parm, basil, olive oil, and cracked pepper
- 8
Optional: make half a box of spaghetti to mix into the extra red sauce with a bit of pasta water
- 9
ENJOY!